Pasta is a staple in Italian cuisine because it cooks quickly and fills up your appetite quite nicely. But, most pasta noodles are made with refined flour and their sauce can be quite rich and unhealthy. In Kitchen Revolution's Pasta Participle 3.0, discover how to make healthified versions of pasta favorites without sacrificing flavour, using vegetables, soy, nuts, and herbs. On the menu are eggplant and mushroom lasagna with marinara and béchamel sauce; lasagna alfredo with spinach and roasted squash; fusilli with tomato cream sauce and Italian tempeh sausage; and spaghetti and zucchini noodles with lemony basil pea pesto. The workshop fee of this class, which is happening on October 22, 9:30 a.m., at Rockwell, is P2,250.